Christmas

Mexican Wedding Cakes II

by:
November 20, 2015
Photo by Linda Xiao
Author Notes

Maybe you knew these crumbly shortbread cookies as Russian Tea Cakes, or Snowballs, or Viennese Crescents, rather than Mexican Wedding Cookies (or Polvorones, as they're called in Mexico—from the word for dust, polvo). Theories abound on why the same cookie ball appears to have descended from so many places (was it European nuns traveling to Mexico? Or Cold War rebranding?) If you have a hypothesis to add, we want to hear it! (Note, too, that this version has the unusual addition of tequila, which stands in quite nicely for vanilla.) Slightly adapted from Gregg Gillespie's 1001 Cookies (Black Dog & Leventhal, 1995). —Food52

  • Makes 4 to 5 dozen
Ingredients
  • 1 cup vegetable shortening (butter can be substituted, or use a mixture)
  • 6 tablespoons confectioners' sugar
  • 1 teaspoon tequila
  • 2 cups all-purpose flour
  • 1 cup pecans, chopped
  • Powdered sugar for rolling
In This Recipe
Directions
  1. Preheat the oven to 350° F.
  2. In a large bowl, cream the shortening and confectioners' sugar. Beat in the tequila. Gradually blend in the flour. Fold in the pecans.
  3. Pinch off walnut-sized pieces of dough and roll into balls. Place 1 inch apart on ungreased baking sheets.
  4. Bake for 12 to 15 minutes, or until lightly golden. Roll in powdered sugar while still warm, then transfer to wire racks to cool.

See Reviews

See what other Food52ers are saying.

  • Gail Howe
    Gail Howe
  • Sally
    Sally
  • Susan
    Susan
  • Michelle Connell
    Michelle Connell
Review
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.